First catch yourself a woodcock (Scolopax rusticola) this is not as easy as it seems as:
a) They have a very erratic flight
b) Are a small target
c) Are in very short supply
d) The last one I shot came down headless
The above being the case, I seeing one (the only one on the stall) at Furness’s in Borough Market, I immediately bought it. Packed in my cool box along with other nice things (wild rabbit and a grouse) a pucker gen Very Large Spanish Chorizo, very nice indeed even if it did cost me £20,-.
I safely got it home and so decided to freeze the rabbit and grouse and eat the woodcock the next evening (Tuesday).
I washed and picked it over to remove the remaining feathers.
The cooking of:
Browned it in a little goose fat, sautéed some cubed potatoes, speck and onions.
Placed the Woodcock on top of the potatoes, sprinkle with some fresh herbs and allow to fry for a while.
covered with a few slices of smoked bacon sliced from a nice piece of home cured and smoked belly
Next I fried a slice of whole grain bread with a few slices of bacon and that was the crouton
Remove the woodcock from the oven,
place it on a crouton, suround with sautéed potatoes and the bacon, enjoy.
The breast was pink, very pink just how I like them.
I can tell you there wasn't a lot left from the fine little fella
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